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Sometimes life calls for the perfect casserole.
I have officially entered the loaves and fishes stage of parenthood. Feeding my brood of teens {and their friends!} requires a miracle most days. They’re a hungry lot, these precious Littles — who are now 14, 13, 12, and 7.
So, I’ve searched the world over for teen-friendly family meals that meet their needs — delicious, and mine — easy. The result? Le Casserole!
When you need to feed a crowd.
Chicken Noodle Casserole is a perfect dish to feed the masses. Nostalgic and cozy, it tastes like home. We’ve had several opportunities to feed friends and families in our community recently — D*Now, sleep-overs, post game meals, birthdays, etc. I’ve tested a few different one-pot-wonders and Chicken Noodle Casserole debuts at the top of the list.
The recipe is easy to divide — bake it in two separate, smaller dishes and share one with a neighbor. And, the recipe is easy to double to feed a large crowd.
What are your favorite recipes for gathering?
I’d love for you to share — take a look at the new Recipe of the Week submission form. Soon, we’ll be featuring your favorite recipes in a special section on the site called Recipe of the Week. I can’t wait!
Chicken Noodle Casserole
A good old-fashioned casserole, cleaned up a bit. Still delicious. What’s not to love about a golden Ritz? Delicious bake & take recipe or a simple family dinner.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 mins
- Yield: 8 -10 1x
Ingredients
- 12 oz package wide egg noodles
- 3 tablespoons butter, divided
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 tablespoons all-purpose flour
- 2 1/2 cups half & half
- 2 1/2 cups chicken broth
- 1 lb boneless, skinless chicken breasts
- 4 slices of American cheese, torn in bite sized pieces
- 1 cup sharp cheddar cheese, shredded
- 1 1/2 cups frozen peas
- 1 1/2 teaspoon salt
- 1 teaspoon pepper
- 25 Ritz crackers (1 sleeve)
Instructions
- Pre-heat oven to 425 degrees.
- In a Dutch oven, cook pasta until just al dente, about 3 minutes. Drain, rinse with cold water. Set aside.
- In the same pot, add 1 tablespoon butter and sauté onion and bell pepper until soft, about 5 minutes. Remove from pot and set aside.
- Next melt 2 tablespoon butter over medium heat. Add flour and whisk quickly for 1 minute. Slowly whisk in half & half and broth. Reduce heat and simmer until slightly thickened, about 5 minutes.
- Add chicken and cook until no longer pink, about 8 – 10 minutes.
- Turn off heat, remove chicken to a cutting board with a slotted spoon. Shred chicken into bite-size pieces.
- Add cheeses to the half & half and broth sauce. Whisk until smooth. Stir in shredded chicken, noodles, onion mixture, peas, salt & pepper.
- Transfer mixture to a 13 x 9-inch baking dish. Top with crushed Ritz crackers and bake until golden brown, about 15 minutes.
